Swiss Roll Cake With Cream Filling And Chocolate Ganache – Decadent Elegance Made Simple

Let me tell you about my latest culinary obsession: this show-stopping chocolate swiss roll cake with cream filling and chocolate ganache that looks like it came straight from a fancy patisserie but is surprisingly achievable in your own kitchen. I’m completely in love with how this recipe transforms simple pantry ingredients into something that will make your guests think you’ve been secretly attending pastry school.

This chocolate swiss roll cake has become my go-to dessert when I want to create pure magic on the dessert table. The combination of light, airy chocolate sponge cake wrapped around silky vanilla cream filling, then draped in glossy chocolate ganache, creates layers of flavor and texture that are absolutely everything. It’s the kind of dessert that starts conversations and ends with requests for the recipe.

Why This Recipe Is Everything

• Visual drama that steals the show: The elegant spiral pattern revealed when you slice into this beauty creates that « wow factor » that transforms any ordinary dinner into something special

• Perfect texture harmony: Light, spongy chocolate cake paired with smooth cream filling and rich ganache creates the ultimate dessert experience that melts beautifully in your mouth

• Surprisingly achievable elegance: While it looks incredibly sophisticated, this recipe breaks down the technique into manageable steps that any home baker can master

• Make-ahead friendly magic: You can prepare this stunning dessert a day in advance, making it perfect for stress-free entertaining when you want restaurant-quality results at home

Key Ingredients That Make the Magic

Large Eggs: The foundation of our airy sponge cake – they provide structure, moisture, and that light texture that makes rolling possible without cracking. Room temperature eggs whip better, so plan ahead.

Cocoa Powder (Dutch-processed): Creates that rich chocolate flavor without weighing down the delicate sponge. Dutch-processed cocoa gives a deeper, more sophisticated chocolate taste than natural cocoa powder.

Heavy Whipping Cream: The star of both our filling and ganache – choose high-quality cream with at least 35% fat content for the best whipping results and richest flavor.

Vanilla Extract (Pure): Elevates the cream filling with aromatic complexity that complements the chocolate beautifully. Don’t skimp on quality here – pure vanilla makes a noticeable difference.

Dark Chocolate (70% cacao): Forms the base of our luxurious ganache coating. The higher cacao content provides sophisticated flavor depth without being overly bitter.

Powdered Sugar: Sweetens and stabilizes our cream filling while creating that smooth, pipeable texture. Also essential for dusting the cake during rolling.

All-Purpose Flour: Provides just enough structure to our sponge without making it heavy. We use less flour than typical cakes to maintain that delicate, rollable texture.

Granulated Sugar: Sweetens the sponge and helps create volume when beaten with eggs. The sugar also helps stabilize the egg foam structure.

Step-by-Step Instructions

Prep Time: 30 minutes
Cook Time: 12 minutes
Chilling Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 10-12

For the Chocolate Sponge Cake:

• 6 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 cup Dutch-processed cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• Powdered sugar for dusting

For the Cream Filling:

• 1 1/2 cups heavy whipping cream
• 1/3 cup powdered sugar
• 2 tsp vanilla extract
• 1/4 tsp gelatin powder (optional, for stability)

For the Chocolate Ganache:

• 8 oz dark chocolate, finely chopped
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp corn syrup (for shine)

Instructions:

1. Prepare your workspace: Preheat oven to 375°F and line a 15×10-inch jelly roll pan with parchment paper, leaving overhang for easy removal. This setup is crucial – the parchment prevents sticking and helps with the rolling process later.
2. Create the perfect sponge base: In a large bowl, beat eggs and granulated sugar with an electric mixer for 8-10 minutes until pale, thick, and tripled in volume. This step is everything – the mixture should fall in ribbons when you lift the beaters. Don’t rush this process; proper aeration is what creates our light, rollable texture.
3. Fold in dry ingredients: Sift together flour, cocoa powder, and salt. Gently fold the dry mixture into the egg foam in three additions, being careful not to deflate the air we’ve worked so hard to incorporate. Add vanilla with the last addition. The key here is gentle folding motions from bottom to top.
4. Bake to perfection: Spread batter evenly in prepared pan and bake for 10-12 minutes until the cake springs back when lightly touched. Don’t overbake – we want it tender enough to roll without cracking.
5. The critical rolling step: While cake is still warm, turn it onto a clean kitchen towel generously dusted with powdered sugar. Remove parchment paper and trim any crispy edges. Starting from a short end, roll the cake up in the towel. This creates the spiral shape and prevents cracking when we add filling later. Let cool completely rolled up.
6. Prepare the cream filling: In a chilled bowl, whip cream, powdered sugar, and vanilla until soft peaks form. If using gelatin for stability, sprinkle it over 2 tablespoons of cold cream, let bloom for 5 minutes, then gently heat until dissolved before adding to whipping cream.
7. Assemble your masterpiece: Carefully unroll the cooled cake and spread cream filling evenly, leaving a 1-inch border. Roll it back up without the towel this time, seam side down. Wrap in plastic wrap and refrigerate for at least 1 hour to set.
8. Create the ganache finale: Heat cream until just simmering, then pour over chopped chocolate. Let sit for 2 minutes, then whisk from center outward until smooth and glossy. Stir in butter and corn syrup for extra shine and smooth texture.
9. Final assembly: Place chilled roll on a wire rack over a baking sheet. Pour ganache over the roll, letting it drip down the sides for that professional bakery look. Use an offset spatula to smooth if needed. Refrigerate for 30 minutes to set the ganache.

Pro Tips for Perfect Results

• Don’t skimp on the egg whipping time: That 8-10 minutes of beating creates the air structure that makes rolling possible without cracking – patience here is everything

• Temperature control is crucial: Roll the cake while still warm but not hot – this sweet spot allows flexibility without tearing the delicate sponge

• Let the cream filling chill properly: A properly chilled filling holds its shape better and won’t squeeze out during rolling, creating clean, professional-looking slices

• Quality chocolate makes all the difference: Use the best chocolate you can afford for the ganache – it’s the final impression your guests will have

• Gentle folding technique: When incorporating flour into the egg mixture, use a large spoon or spatula and fold in a J-motion to preserve maximum air bubbles

• Practice the roll: If you’re nervous about rolling, practice the motion with the towel first – confidence in your movements prevents hesitation that can cause cracking

Serving Suggestions

This elegant dessert deserves equally beautiful accompaniments that enhance rather than compete with its sophisticated flavors:

• Fresh berry medley: Raspberries, strawberries, and blackberries add bright acidity that cuts through the rich chocolate and cream • Vanilla bean ice cream: A classic pairing that provides temperature contrast and additional creamy texture • Espresso or coffee: The perfect beverage pairing that enhances the chocolate notes beautifully • Candied orange peel: Adds sophisticated citrus notes that elevate the entire dessert experience • Toasted chopped hazelnuts: Sprinkle over individual slices for added texture and nutty flavor complexity • Dusting of cocoa powder: A simple finishing touch that adds visual appeal and extra chocolate intensity

For special occasions, consider serving with a glass of port wine or dessert wine that complements the rich chocolate flavors.

Nutritional Benefits

While this is definitely an indulgent treat, our chocolate swiss roll cake does offer some nutritional highlights worth noting. The eggs provide high-quality protein and essential nutrients like choline, which supports brain health. Dark chocolate contains beneficial antioxidants called flavonoids that may support heart health and cognitive function.

The cream provides calcium for bone health, while the moderate portion sizes make this dessert a reasonable indulgence when enjoyed as part of a balanced diet. For those with dietary restrictions, this recipe can be modified – use gluten-free flour for the sponge, or substitute coconut cream for the dairy-based filling and ganache.

Frequently Asked Questions

Why did my swiss roll crack when I tried to roll it? The most common cause is either overbaking the sponge or trying to roll it when it’s too cool. The cake should be rolled while still warm and pliable. If it does crack slightly, don’t panic – the ganache will cover minor imperfections beautifully.

Can I make this chocolate swiss roll cake ahead of time? Absolutely! This dessert actually improves after sitting overnight in the refrigerator. The flavors meld together and the texture becomes even more perfect. You can make it up to 2 days ahead, just add the ganache on the day you plan to serve it.

How do I store leftover swiss roll? Cover tightly with plastic wrap and refrigerate for up to 4 days. The cream filling stays fresh, and the chocolate ganache maintains its glossy appearance. For best texture, let it sit at room temperature for 10-15 minutes before slicing.

Can I freeze this dessert? Yes, but freeze it before adding the ganache. Wrap the filled roll tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator, then add fresh ganache before serving.

This chocolate swiss roll cake with cream filling and chocolate ganache has become my signature dessert for special occasions, and I absolutely know it’s going to become yours too. The combination of techniques might seem intimidating at first, but once you master the process, you’ll have a show-stopping dessert that never fails to impress. Trust me, the look of pure delight on your guests’ faces when you slice into this beauty makes every step worth it. Get ready to fall head-over-heels in love with this recipe!